This keto nutella chocolate spread is a must-have in your fridge. Made with just 4 ingredients, it’s low-carb and absolutely sugar-free deliciousness in a jar!
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Have you ever asked yourself, “Which chocolate spread is the healthiest?” Because, let’s be real, we all want it to be a health food! Most people would answer that this unicorn doesn’t exist. But, I’m here to make your dreams come true, not to ruin them! So, a healthy nutella is the one you made yourself - and I will teach you how to make it.
Step by step directions
The process of making this recipe is very similar to BEST KETO CHOCOLATE TRUFFLES, but there are a few nuances that I want to share with you that make these two recipes very different.
Sugar-free nutella calls for coconut milk (canned with 15-18% fat), which makes it not only keto but paleo-friendly. If you’re going to use something like half and half or heavy cream, your homemade nutella will thicken up too much during the cooling process, so you can’t spread it on a toast or your morning pancakes. Another difference is time. To make our chocolate spread, we need 15 minutes of cooking time instead of the 25-30 minutes that we need for truffles. Okay, now let’s make our healthy nutella.
First, we need to melt the butter in a non-stick skillet over a medium heat and add the sugar substitute of your choice. Using a spatula, mix everything together, add our creamy coconut milk, and reduce the heat to low. Bring the mixture to a light simmer and cook for 15 minutes, stirring occasionally, or until it’s reduced and slightly thickened.
Then, pour the mixture into a mixing bowl and let it cool down until it’s just warm. After that, add the cocoa powder to the coconut mixture and mix well using a hand mixer or whisk until it’s a homogenous dark brown color and no clumps are left. Shake the mixing bowl and tap it slightly on the cooking surface to force air bubbles out before transferring the mixture into a glass jar.
Finally, transfer the mixture into a sterile, clean glass (I managed to fill a 325ml or 11oz jar) and refrigerate for at least 3 hours before serving.
What sweetener to choose
Granulated or powdered- which one will work better for THIS recipe? My answer is – both! When I choose sweeteners for cookies like these PUMPKIN PEANUT BUTTER COOKIES, I tend to gravitate more towards powdered sugar substitutes to avoid a gritty texture. But here, after 15 mins of simmering, no sugar granules will be left and, since powdered sweeteners are more expensive, I’d recommend you save your money and use granulated instead!
Carbs in keto nutella
The whole jar of this low-carb nutella (you’ll get around 230g of the product by the end of cooking) contains only 14g net carbs! That’s even lower than in my HOMEMADE SUGAR-FREE CRANBERRY SAUCE, which I really like to add to my breakfast cottage cheese bowl.
So, let’s assume that one serving is 30g (1 ½ tbsp). That means that our jar contains around 7 servings of pure deliciousness, which means that one serving contains about 2g net carbs. Isn’t that amazing?
Serving ideas
Just take a spoon and eat it right from the jar!!! But if you’re more sophisticated than I am, I suggest trying it with:
KETO-FRIENDLY COTTAGE CHEESE PANCAKES
More keto recipes
HOMEMADE SUGAR-FREE CRANBERRY SAUCE
Recipe
Keto nutella chocolate spread
Equipment
- 325ml/11oz glass jar
Ingredients
- 250 g coconut milk, canned, 15-18% fat
- 90 g unsalted butter
- 5 tablespoon sugar substitute of your choice, I use SUKRIN (use coconut sugar to make this recipe Paleo)
- 5 tablespoon 100% cocoa powder, unsweetened
Instructions
- Heat a non-stick skillet over a medium-low heat and add the butter.
- When the butter is completely melted, add the sugar substitute of your choice and mix well.
- Add the coconut milk and mix well.
- Bring the mixture to simmer, reduce the heat to low, and continue cooking (at least 15mins) stirring every couple of minutes until the mixture has reduced and slightly thickened.
- When ready, remove from the heat and pour it into a mixing bowl to cool down a little bit.
- When the mixture is warm but not completely cooled, add the cocoa powder to the coconut mixture and mix well using a hand mixer or whisk. Mix until it’s a homogenous dark brown color and no clumps are left.
- Shake the mixing bowl and tap it slightly on the cooking surface to force air bubbles out before transferring the mixture into a glass jar.
- Transfer the mixture into a sterile, clean glass (325ml or 11oz) jar and refrigerate for at least 3 hours or until the mixture has thickened.
- Serve with your favorite crackers, keto bread, or add it to your morning yogurt.
Notes
This website, https://heretocook.com, offers nutritional information for recipes contained on this site. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculators such as Cronometer.com and MyFitnesPal.com
Martin says
I tried this. Its simple and fast. I can recommend to put it in your breakfast yoghurt.
Thanks!
Anna says
I'm so-so happy to hear that, Martin:)
Ian says
How can it be keto nutella without any hazelnuts?
Katerina | Once a Foodie says
This spread looks absolutely amazing - I love the texture of it! Thanks for sharing, I'm making it tomorrow!
Anna says
Awesome! I hope you like it, Katerina!
Karen says
My kids loved this recipe! It was fantastic!
Anna says
Thanks so much, Karen. I’m glad your kids enjoyed it!
Pat says
Hi. Nutella is a hazelnut chocolate spread, but there’s no hazelnuts! Can I add some and still be keto? What’s the best way to add some? Thanks.
Anna says
Yes, you can add some roasted hazelnuts and still be keto!
Monika says
You could also try adding hazelnut extract.
Anna says
Great idea!
Monika says
For the coconut milk - is it just the thick solid or is the thick solids + the water in the can? Thanks.
Anna says
Hi Monika! I use both, water and solids. When you make this spread, you simmer it for around 15 minutes so the liquids evaporate. The texture then will be like condensed milk. Alternatively, you can use 36-40% heavy cream, if you don't mind dairy. Also, I'm planning to update this recipe soon. One thing that I will change is the sweetener I use. In the updated recipe, I recommend using allulose instead of Swerve, Sukrin, or any other keto-friendly sweeteners if you're planning to store the spread in the fridge.